If you’re searching for a show-stopping comfort food that doubles as an instant conversation starter, Spaghetti with Egg-Stuffed Giant Meatballs is your next must-try. Imagine twirling perfectly tender spaghetti on your fork, topped with rich tomato sauce and an absolutely massive meatball—only to discover a perfectly cooked hard-boiled egg hiding inside. The flavors are classic Italian with a bold, playful twist, making each bite a little celebration. This dish never fails to delight both kids and grown-ups at my table!

Spaghetti with Egg-Stuffed Giant Meatballs Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Spaghetti with Egg-Stuffed Giant Meatballs is chosen for a reason, coming together to create layers of flavor, color, and irresistible appeal. From the juicy, savory beef to the creamy surprise of egg in the center, you’ll appreciate how simple staples build something truly memorable.

Ground Beef (1.5 lbs): Use 80/20 for juicy, flavorful meatballs that hold together well.
Soaked Breadcrumbs (1/2 cup, in 1/4 cup milk): These keep the meatballs tender and give a lovely, moist texture.
Egg (1, raw): Acts as a binder to hold the meatball mixture together.
Finely Chopped Onion (1/4 cup): Adds sweet, mellow undertones and extra moisture.
Minced Garlic (2 cloves): For that irresistible aromatic punch every Italian dish needs.
Fresh Parsley (1/4 cup, chopped): Brightens the meatballs and sauce with fresh, herbal flavor.
Paprika (1 tsp): Brings warmth and a hint of color to the meatballs.
Dried Oregano (1 tsp): Delivers timeless Italian herbiness in every bite.
Salt and Pepper: Essential for seasoning, so don’t skimp!
Hard-Boiled Eggs (4, peeled): The delicious surprise at the heart of every giant meatball.
Marinara Sauce (2 cups): Use your favorite homemade or store-bought for classic saucy goodness.
Spaghetti (12 oz): Go for regular or whole wheat, cooked until beautifully al dente.
Freshly Grated Parmesan: For serving, it adds creamy, salty umami to finish the dish.
Extra Parsley (optional): A sprinkle on top for a pop of color and extra freshness.

How to Make Spaghetti with Egg-Stuffed Giant Meatballs

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine the ground beef, soaked breadcrumbs, raw egg, finely chopped onion, minced garlic, chopped parsley, paprika, oregano, salt, and pepper. Use clean hands for the best mix—there’s something therapeutic about squishing everything together, and this ensures all the flavors meld beautifully. The end result should be moist but not too sticky, and fragrant with herbs and aromatics.

Step 2: Form the Meatballs Around the Eggs

Take a portion of the meat mixture (about a quarter for each meatball), flatten it gently in your palm, and nestle a hard-boiled egg in the center. Carefully wrap the meat around the egg, making sure there are no cracks or gaps. It should look like a plump, meaty orb, with the egg nestled firmly in the heart of each. Repeat with the remaining eggs and meat.

Step 3: Sear for Extra Flavor (Optional)

If you love a meatball with a bit more depth, heat a skillet with a touch of olive oil over medium-high heat and give your meatballs a quick sear on all sides. This step adds fantastic caramelization and color, locking in even more flavor before they simmer in the sauce. If you’re short on time, you can skip searing—but I think it makes an irresistible difference!

Step 4: Simmer Meatballs in Marinara Sauce

Place your giant meatballs gently into a large saucepan or deep skillet, then pour the marinara sauce over them. Cover and let them simmer on low heat for 25 to 30 minutes, turning once or twice to ensure even cooking. The meatballs will soak up the sauce, becoming incredibly juicy and flavorful, while that magical egg center stays perfectly intact.

Step 5: Cook the Spaghetti

While those meatballs cook, bring a large pot of salted water to a rolling boil and add your spaghetti. Cook until just al dente—stirring occasionally so nothing sticks—then drain. Don’t forget to reserve a splash of pasta water, just in case you want to thin your sauce or help it cling to the spaghetti.

Step 6: Assemble and Serve

Pile twirls of hot, steamy spaghetti onto plates, nestle a saucy egg-stuffed giant meatball (or two!) on top, and smother everything with extra marinara from the pan. Finish with a flurry of freshly grated Parmesan and a sprinkle of parsley. Every guest will be wowed when they cut open a meatball to reveal the hidden egg at its core!

How to Serve Spaghetti with Egg-Stuffed Giant Meatballs

Garnishes

A generous dusting of freshly grated Parmesan is practically mandatory when serving Spaghetti with Egg-Stuffed Giant Meatballs. Add a sprinkle of chopped fresh parsley for a pop of green and a drizzle of fruity olive oil for a professional touch. A few grinds of black pepper or even a sprinkle of red chili flakes will please those who enjoy a gentle kick.

Side Dishes

Round out your meal with a crisp green salad tossed in a zesty vinaigrette or classic Caesar dressing—the freshness perfectly balances the richness of the meatballs. Serve with warm, crusty bread or garlic knots to help sop up any extra sauce. For a lighter option, roasted vegetables or grilled asparagus add color and flavor to the plate.

Creative Ways to Present

Want to really impress? Serve each Spaghetti with Egg-Stuffed Giant Meatball in a shallow pasta bowl, garnished with microgreens or basil leaves for an elegant twist. For a rustic family-style meal, bring the entire skillet or serving dish straight to the table, letting everyone marvel at the towering meatballs. For parties, slice meatballs into wedges so every guest gets a peek at the surprise inside!

Make Ahead and Storage

Storing Leftovers

Leftover Spaghetti with Egg-Stuffed Giant Meatballs keeps beautifully for up to three days in the refrigerator. Store the meatballs and sauce together in an airtight container, with cooked spaghetti in a separate container to preserve its texture. When you’re ready to enjoy more, everything reheats like a dream!

Freezing

These giant meatballs freeze surprisingly well! Let everything cool completely, then wrap individual meatballs in plastic wrap or foil. Store in a freezer-safe bag or airtight container, along with portions of sauce. Both meatballs and sauce can be frozen for up to two months—just cook fresh pasta when you’re ready to serve.

Reheating

For best results, thaw meatballs overnight in the fridge if frozen. Reheat meatballs and sauce together on the stovetop over low heat, adding a splash of water as needed to loosen the sauce. Spaghetti can be quickly refreshed in boiling water or microwaved with a bit of water, then tossed with the reheated sauce and meatballs.

FAQs

Can I use a different type of ground meat for this recipe?

Absolutely! While beef is classic, ground pork, turkey, or even a mix can work well in Spaghetti with Egg-Stuffed Giant Meatballs. Just keep an eye on cooking time, as leaner meats may cook a bit faster and can benefit from an extra splash of olive oil in the mix.

What’s the best way to prevent the meat from falling off the egg?

The trick is to use a generous amount of meat around each egg and to smooth out any cracks as you wrap and seal the meatball. Chilling the formed meatballs for 10–15 minutes before searing or simmering also helps them hold their shape perfectly during cooking.

Can I make these meatballs ahead of time?

Definitely! You can prepare and shape the meatballs ahead, and either refrigerate them for up to a day or freeze unbaked. When ready, just cook them straight from the fridge (allow a few extra minutes) or thaw overnight if frozen. This makes weeknight cooking or entertaining a breeze.

Is there a vegetarian version of this dish?

For a vegetarian spin, replace the ground beef with a plant-based meat substitute or a hearty blend of lentils and mushrooms combined with breadcrumbs and herbs. Keep the hard-boiled egg center for a protein boost, or try stuffing with a soft-cooked veggie patty or cheese ball.

What’s the secret to perfectly cooked spaghetti for this dish?

Salt your pasta water well—a good tablespoon per large pot—and taste test for doneness. Drain the pasta as soon as it’s al dente; this way, your spaghetti will soak up the sauce and remain pleasantly chewy underneath those glorious Egg-Stuffed Giant Meatballs.

Final Thoughts

If you’re ready to surprise everyone at the table—yourself included—Spaghetti with Egg-Stuffed Giant Meatballs is the recipe to make. Every bite is filled with hearty, nostalgic Italian flavor and a playful, delicious secret inside. Give it a try soon, and watch how quickly it becomes a favorite in your kitchen, too!

Spaghetti with Egg-Stuffed Giant Meatballs Recipe